Super easy to make and full of flavour, this Sausage and Potato Breakfast Casserole is a crowd pleasing breakfast! Easily made ahead, this breakfast casserole makes for the perfect holiday breakfast.
If you’re looking for more uncomplicated breakfast recipes, try my Breakfast Egg Muffins, Healthy Breakfast Casserole or my Make-Ahead Veggie Breakfast Casserole.
I love healthy breakfast ideas like this breakfast casserole recipe, especially during holiday seasons. They’re so easy and quick to make, they can be made ahead of time so mornings are relaxing, and you can customize them however you want to suit the tastes of whoever you’re enjoying the casserole with.
Casseroles are a great way to make a hands-off meal like my Zucchini Casserole Recipe, Baked Meatballs Casserole, Broccoli and Cauliflower Casserole Recipe, and Cauliflower Casserole Recipe. While they’re not traditional breakfast recipes, these can also be served alongside breakfast, especially the vegetable-based casseroles.
The ingredients for this sausage and potato breakfast casserole are super easy to find and you probably already most of it in your kitchen already.
This casserole features sausages, potatoes, and bacon with warm melted cheese but you can easily add in whatever your heart desires. You can even substitute the potatoes for frozen hash browns!
This sausage and potato breakfast casserole is a household favourite as it feeds a crowd and it’s perfect for a brunch or even Christmas morning breakfast! If it’s just me and my small family then there are always leftovers that reheat wonderfully later in the week.
What’s even better is that this breakfast casserole is freezer friendly! If you don’t feel like eating the leftovers this week, just pop it into the freezer and you can thaw it and reheat it next month instead.
And as an extra tip, did you know in my recipe card, you can change the yield of the recipe? That automatically changes the ingredient amount. So if you’d like to double this, just type in 16! Just keep in mind that you’ll have to get a larger baking dish or use two.
How to Make this Sausage and Potato Breakfast Casserole Recipe
Ingredients
- Olive oil — or oil of your choice.
- Breakfast sausage — use any breakfast sausage you prefer. You can also use Italian sausage if you prefer.
- Potato — cooked, peeled, and cubed ahead of time.
- Eggs — I use eggs that are free-range eggs and have extra omega-3. Free-range eggs are said to contain more vitamin D as well as less cholesterol. However, you are more than welcome to use whatever eggs you have, including farm-fresh eggs.
- Almond milk — or your milk of choice.
- Mozzarella cheese or cheddar cheese — shredded ahead of time.
- Seasoning — I use kosher salt, pepper, and garlic powder to season the sausage and potato breakfast casserole.
- Bacon — cooked and chopped. Here’s how I cook my bacon.
- Fresh parsley or green onions — for garnish.
Instructions to make this sausage potato breakfast casserole
Prep the Oven and Pan
- Preheat oven to 375°F. Adjust the oven rack to the middle position and butter a baking pan. Set aside.
Cook the Sausage and Potatoes
- In a large skillet, add olive oil and heat it over medium heat.
- Add to the skillet your sausage and cook it over medium-high heat until it has browned, crumbling the sausage with a spoon as it cooks. Add potato and mix all well to combine. Set aside.
Make the Rest of the Filling
- In a large bowl, add in the eggs, almond milk, cheese, salt, pepper, garlic powder and half of the cooked bacon. Whisk all until completely combined.
Putting it Together and Bake
- Add the cooked sausage and potatoes to the casserole dish and pour the egg mixture over it. Top with the remaining bacon.
- Bake for 35-40 minutes until a knife inserted in the center comes out clean.
- Garnish with fresh parsley before serving.
Tips and Notes On Making the Perfect Sausage Breakfast Casserole
- Want to make this ahead of time? Simply go through steps 2 to 4 and store them separately in an airtight container in your fridge. When ready to make, just combine them and bake. It might take a few extra minutes as your mixture will be cold but it’s entirely possible to prep this the night before to make mornings a breeze.
- Shred your own cheese! I know it can be a little bit of extra work but store-bought shredded cheese comes coated with a powder to prevent them from clumping, this can make the cheese grainy when melted. So shredding your own cheese gives you a smoother finish.
- Make sure your oven is pre-heated before you put your casserole in for the best results.
- I did not grease my baking dish but if you are worried that your casserole will stick to your dish, spray it with some cooking spray first.
- If you want to save time, you can try using frozen diced hash browns in place of dicing and cooking your own potatoes.
- Sauteeing the filling ingredients ahead of time helps decrease the baking time and gives the sausage and potatoes a nice sear all over.
- You can add up to two additional eggs if you’d like a thicker and firmer custard.
How to Store and Freeze Leftover Sausage and Potato Breakfast Casserole
If you have leftovers of this easy breakfast casserole, allow it to fully cool before wrapping or placing in an air tight container in the fridge for up to 5 days. You can even portion this sausage and potato breakfast casserole out ahead of time as a breakfast meal prep! You can reheat it in the microwave or oven.
If you want to freeze this casserole, allow it to cool after baking then wrap it up tightly to avoid freezer burn and freeze for up to 3 months. When ready to eat, let thaw in the fridge overnight and then bake in the oven until it has heated through.
If you want to freeze this casserole before baking, wrap the entire casserole dish in plastic wrap and then tin foil before freezing. It will last up to 2 months frozen and when you’re ready to eat, let it thaw overnight in the fridge before baking.
Recipe Variations For This Sausage and Potato Breakfast Casserole
- Swap the sausage for other proteins such as shredded chicken, steak, ham, or tofu.
- You can also swap regular sausage for bacon, ham, or chicken sausage.
- You can even add vegetables into the casseroles such as carrots, red bell pepper, mushrooms, broccoli, zucchini, Brussels Sprouts, and more.
- Want to use a different cheese? Try parmesan, cheddar, Gruyere, pepper jack, feta, goat cheese, or swiss cheese. You can even use a mix of different cheeses if you have to empty out the fridge!
- Swap regular bacon for turkey bacon for a lighter option.
- You might want to add some spices and fresh herbs for additional flavor.
More Casserole Recipes to Make
If you’re in need of another easy casserole recipe like this sausage and potato breakfast casserole, try these ones:
- Cauliflower Casserole Recipe: Made with 9 ingredients, this casserole is packed with vegetables and cheese!
- Spaghetti Squash Casserole Recipe: Made with roasted spaghetti squash, this easy casserole is low carb and gluten-free, making it great for entertaining.
- Broccoli and Cauliflower Casserole Recipe: Made without condensed soup and loaded with healthy vegetables, this broccoli and cauliflower recipe is done in 30 minutes.
- Sweet Potato Zucchini Casserole: Made in less than 30 minutes, this veggie-based casserole is made quickly and easily.
Watch Sausage and Potato Breakfast Casserole Web Story.
Sausage and Potato Breakfast Casserole
Ingredients
- 1 tablespoon olive oil
- ½ lb breakfast sausage
- 4 cups cooked potato peeled and cubed – you can use frozen hash brown too.
- 6 large eggs
- 1 cup almond milk
- 2 cups shredded mozzarella cheese
- 1 ½ teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon garlic powder
- 6 strips bacon cooked and chopped
- Chopped fresh parsley for garnish
Instructions
- Preheat oven to 375°F. Adjust the oven rack to the middle position and butter a baking pan. Set aside.
- In a large skillet, add olive oil and heat it over medium heat.
- Add sausage and cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks. Add potato and mix all well to combine. Set aside.
- In a medium bowl, add eggs, almond milk, cheese, salt, pepper, garlic powder and half of the cooked bacon. Whisk all until completely combined.
- Add sausage and potatoes to the casserole dish and pour the egg mixture over it. Top with the remaining bacon.
- Bake for 35-40 minutes until a knife inserted in the center comes out clean.
- Garnish with fresh parsley before serving.
Tips
- Shredding cheese from a block will melt better than pre-shredded cheese.
- You can spray the baking dish with non-stick spray if you prefer.
- One to two additional eggs can help make the casserole more firm if you prefer.
- To store: Leftovers can be kept in a container in the fridge for up to 5 days.
- To reheat: Reheat the casserole in the microwave or in the oven.
- To freeze: Wrap up the casserole tightly and freeze for up to 3 months. You can reheat it once fully thawed.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Floss Azzaroto says
I wish there was an egg free version of this. I’ve never liked eggs. ☹️
Olivia says
So sorry I wish I could help you with that, but eggs are the main ingredient here. Sorry about that.
Doris says
Can regular milk be used or half and half?
Thanks
Olivia says
Yes you can use regular milk.
Mary says
Do you need to cover when baking?
Olivia says
No it’s not necessary.
Lynn says
what size baking dish??
Olivia says
It’s 9 x 12.
Kelly says
If I use frozen potatoes cubes or hash, do I have to thaw and/or cook them before adding them to the baking dish with all ingredients?
Olivia says
If you’re using frozen potato cubes or hash, you can add them directly to the baking dish without thawing or cooking them first. They will cook along with the other ingredients in the casserole. Enjoy your breakfast!